1 ½ kg chicken portions3 cups basmati rice2 cinnamon sticks (Rice)½ teaspoon cinnamon powder4 whole cloves (rice)5 whole cardamoms (Rice)½ teaspoon cardamom powder1 tablespoon whole jeerah (Rice)½ teaspoon jeerah powder ½ teaspoon turmeric powder ½ teaspoon chilli powder ½ teaspoon nutmeg powder 2 grams saffron 1 cup yoghurt 2 tablespoons ginger garlic paste500g fried onions50g crushed onions4 potatoes fried½ cup oil¼ cup ghee (Clarified butter)Salt to taste Fresh dhania (coriander)Fresh mintGreen chillies
Marinate chicken in saffron, chilli powder, turmeric powder, ginger garlic paste and crushed onions.Add dry spices to yoghurt and mix with chicken. Marinate for an hour.Add a little fried onions, fried potatoes, dhania (coriander), mint and green chillies to the chicken.Gradually add oil, ghee (Clarified butter) and 2 cups water to the marinated chicken and keep aside.Boil 7 cups water with whole jeerah, whole cardamom, cinnamon, cloves and salt for 10 minutes.Add in the rice.Boil rice till half done.Place chicken mixture in a pot.Strain rice and place a layer on the chicken mixture. Sprinkle with a little fried onion, a little ghee (Clarified butter) and ½ a teaspoon saffron diluted in hot water.Top with remaining rice.Sprinkle again with fried onions, ghee (Clarified butter) and saffron water.Place in oven at 180°Cup till cooked.
INFO & TIPS
First attempt boggled my mind🙈 but turned out absolutely divine!
PS: no masoor is added.